Before getting the ingredients prepare medium size round cake tin. Cover it with tinfoil.
Peel and slice apricots. Put them into a small saucepan with 5 spoonfuls of water.
Bring it to boil. Cook it for about 15 minutes. Stir occasionally.
Put the crackers into a bowl then crush them into small crumbs. Soften butter by putting it into the microwave oven for 20 seconds (400W). The butter may not need softening if it's originally out of the fridge and soft.
Mix soft butter with the crackers crumbs until there is a well combined mixture.
Spread crust mixture into the cake tin until it's evenly flat. Press it down as much as possible.
Beat cream cheese and honey until soft. (Optionally we can put vanilla extract to the batter.)
Spoon cream in the middle of the biscuit base and spread outwards to the edges.
Decorate it with slightly cooked or fresh apricots. Let it sit in the fridge overnight and our sugar free cheesecake is done.
Slice and eat it as soon as it’s out of the fridge. If we happen to have some leftover, don’t forget to pop it back to the fridge until next time.